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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve over your favorite noodles or rice. This uses a small pork tenderloin, which roasts quickly. The original recipe said to shred the meat, but I found that since it is not cooked slowly, the meat doesn't shred as easily as, say, pork shoulder. so I just cut it inot bite-size pieces. If you can't find almond butter, chunky peanut butter is a good substitute. Ingredients:
1/2 teaspoon canola oil |
1/2 lb pork tenderloin, trimmed of fat |
1/4 teaspoon salt, divided |
1/4 teaspoon ground black pepper |
1/2 cup almond butter |
4 tablespoons water |
5 tablespoons low sodium soy sauce |
4 tablespoons rice vinegar |
1 tablespoon fresh ginger, peeled and minced |
3 teaspoons chili-garlic sauce |
1 cup green onion, thinly sliced |
1/2 cup fresh mint, finely chopped |
Directions:
1. Preheat oven to 425°F.
2. Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°F Place pork on a cutting board; let stand 10 minutes. Cut pork into bite-sized pieces.
3. Combine almond butter, water, remaining salt, soy sauce, vinegar, ginger and chili garlic sauce.
4. Place your favorite cooked hot noodles (or rice) in 4 bowls; top evenly with sauce, pork, onions, and mint.
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